thermomix

This cake was inspired by the Rasberry Lemon Almond Cake here but has been changed so much it deserved its own recipe page.

This version uses oil instead of butter, and is as always Grain-free, Gluten-free.  The citrus zest gives it a fabulous aroma, and like all of my cakes, has no technique required: chuck it all in a bowl and mix it really well, throw it in the oven.  It needs a decent cooking time, so test it after 20 minutes and give it longer if it still feels a bit too “soft” Read More »Amaranth Berry Cake